1Mix together in a bowl the pork, grapefruit juice, onions, shallots, green peppers and salt. Pour mixture into a ziplock bag and massage. Refrigerate overnight.
1Pour the pork mixture into a large pot and simmer at a very low flame for 1 1/2 hours. No need to add water. When the pork is cooked, drain and rinse in a colander, being sure to remove the bits and pieces of onion, pepper, etc. Allow the rinsed pork to dry on a cutting board for about 15-20 minutes.
1Heat oil in a wok or black skillet and fry pork to a golden brown. Garnish with sliced green pepper and onion rings.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
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Chef Daniela Soto-Innes describes how her background and culture is expressed through her cooking. As she creates a scallop aguachile dish, the chef/partner at Cosme and Atla tells the story of how the most genuine meals are cooked with sincerity.
Old Monk's Pumpkin Naan
Chef Navjot Arora made one of his fall specials for us. Get the recipe.
Stay Weird for National Coffee Day
Weird coffee drinks you didn't know existed. Read more.
How to Oktoberfest at Home
Tips on how to host your own Munich-style beer festival, from the comfort of your own home.